Creamy Dijon Chicken Recipes

Steps:

• Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
• Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
• Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
• Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
• Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
• Enjoy!

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

Steps:

• HEAT oil in skillet. Cook chicken 10 minute or until browned.
• ADD soup, water, mustard, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 minute or until chicken is done.

Steps:

• Bring broth to boil in medium saucepan on medium-high heat. Add rice and green beans; stir. Cover. Reduce heat to medium-low; simmer 5 min. Remove from heat; let stand 5 min. or until broth is completely absorbed.
• Meanwhile, brush both sides of chicken evenly with mustard; sprinkle with rosemary. Heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken; cook 5 min. on each side or until browned on both sides and cooked through (170°F). Remove from skillet; cover to keep warm.
• Add Neufchatel, milk and dressing to skillet; cook until Neufchatel is completely melted and mixture is well blended, stirring constantly with wire whisk. Serve chicken and rice drizzled with the sauce.

Steps:

• Rinse chicken and pat dry. Cut into thin bite-size strips. Set aside.
• For sauce, in a small bowl stir together flour, mustard, wine, salt, and pepper till smooth. Stir in half and half until mixed in well. Set aside.
• Pour cooking oil into skillet. Over med. heat stir fry garlic sweet pepper, and onion; stir fry for 2 minute Add sliced mushrooms stir fry for 2 more minutes or until crisp- tender. Remove veggies.
• Add chicken to the wok, stir fry 2-3 min or until no pink remains. Push turkey from the center of the wok.
• Add sauce to center of wok. Cook until think and bubbly. Return veggies to wok and add thawed peas. Stir all ingredients to coat with sauce. Serve over hot cooked noodles.